Directions:
- Heat oil in large non-stick skillet over medium heat.
- Add garlic, paprika, cumin and coriander, cook, stirring, until fragrant but not browned, about 20 seconds.
- Add water, lemon juice and salt.
- Bring to a simmer.
- Reduce heat to low and simmer until somewhat syrupy, 10-15 minutes or so, stirring often.
- Add carrots, cover and cook until just tender and the liquid is syrupy, another 3 to 5 minutes.
- Stir in parsley and lemon zest.
- Serve hot or at room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 61.75 Kcal (259 kJ) | ||
| Calories from fat | 24.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.78g | 4% | |
|---|---|---|---|
| Sodium | 99.51mg | 4% | |
| Potassium | 286.83mg | 6% | |
| Total Carbs | 9.44g | 3% | |
| Sugars | 3.87g | 15% | |
| Dietary Fiber | 2.69g | 11% | |
| Protein | 1.21g | 2% | |
| Vitamin C | 17.1mg | 28% | |
| Vitamin A | 0.7mg | 22% | |
| Iron | 1mg | 6% | |
| Calcium | 45.9mg | 5% | |
| Amount Per 100 g | |||
| Calories | 47.66 Kcal (200 kJ) | ||
| Calories from fat | 19.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.14g | 4% | |
|---|---|---|---|
| Sodium | 76.81mg | 4% | |
| Potassium | 221.39mg | 6% | |
| Total Carbs | 7.29g | 3% | |
| Sugars | 2.99g | 15% | |
| Dietary Fiber | 2.08g | 11% | |
| Protein | 0.93g | 2% | |
| Vitamin C | 13.2mg | 28% | |
| Vitamin A | 0.5mg | 22% | |
| Iron | 0.8mg | 6% | |
| Calcium | 35.4mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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